Titration of Peroxide Value as Evidence of Rancidity in Unsaturated Fats and Oils

Analysis outlining the titration method for determining peroxide value as initial evidence of rancidity in unsaturated fats and oils. While other methods of determining rancidity are available, peroxide value is preferred because it gives a measure of the extent to which an oil sample has undergone primary oxidation. The analysis is conducted using the the Schott Instruments TitroLine 6000 Routine Titrator or TitroLine 7000 Advanced Titrator.

Titration of Peroxide Value as Evidence of Rancidity in Unsaturated Fats and Oils